Wednesday, October 8, 2014

Peach Breeze by Chef Shireen Anwar


Fresh Peaces                                   2
Orange juice                                   1 cup
Sugar                                              1 tbsp
Leamonade (Limo Pani (packet))  4 tbsp
White drink (7up)                           1 cup
Ice cubes (crushed)                        1 cup
Peach slices                                   for granishing

Mix all ingredients in a juicer
Pour into glasses and garnish with peach slices

The above peach breeze can be made with milk.

Fresh Peaces                                   2
Orange juice                                   1 cup
Sugar                                              1 tbsp
Milk                                                 1 cup
Ice cubes (crushed)                        1 cup
Peach slices                                   for granishing

Tuesday, September 3, 2013

Garlic Mayo Sauce

Mayonaise                     1/2 Cup
Garlic Paste                   1 tsp (if not available then Ginger garlic paste can also be used (1 tsp))
Vinegar                           1 tsp
Fresh cream                  1 tsp (if not available then milk can also be used (1 tsp))

Mix all the ingredients. Serve with Fries.
Can also be used in Chicken garlic mayo roll.

Saturday, November 26, 2011

Fried chicken sticks by Shireen Anwar

Boneless chicken          400 gm (cut into cubes)
Raw papaya                  1 tbsp (grinded, with skin)
Tikka boti masala           3 tbsp (heaped)
(use it of any brand)
Ginger garlic paste        1 tsp (heaped)
Black pepper powder     1/2 tsp (leveled)
Chat masala                 1/2 tsp
Salt                              1/4 tsp
Eggs (beaten)                2
Bread crumbs               as required

-         Marinate boneless chicken cubes with tikka boti masala, raw papaya, ginger garlic paste, black pepper, salt, chat masala and leave it for 1 hour.
-        Then insert them on wooden skewers, coat in bread crumbs and dip in 2 beaten eggs and deep fry till light golden.

Thursday, November 24, 2011

Chicken Scrolls by Chef Shireen Anwar

Self Raising flour                      2 cups or 8 counces
(To make 2 cup self raising flour, take 2 cup maida (white flour), and 2 tsp baking powder (leveled) and sieve it 3 times)
Salt                                         1/4 tsp
Butter                                      2 ounces or 2 tbsp
Caster sugar                            1 tbsp (grinded)
Luke warm milk                        1/2 cup
Tomato paste or pizza sauce     2 tbsp
Capsicum (smack chunks)        1
Mixed herbs                             1 tsp (includes basil, rose merry, thyme and oregano,)
(you can also use only oregano leaves instead of mixed hesbs)
Chicken breast piece                 1
Chicken tikka masala                1 tbsp
(of any brand)
Ginger garlic paste                    1/4 tsp
Lemon juice                              2 tbsp

-         Preheat your oven at 180 degree, and grease the tray.
-         Take self raising flour in a bowl, add salt and sugar and mix it well
-         Now add butter and beat lightly with beater (on low speed) till it forms crumbs, then add milk, and knead it to form soft dough, milk won't be enough so add water to knead the dough properly.
-         To make chicken tikka chunks: marinate chicken breast piece with chicken tikka masala, ginger garlic paste and lemon juice, pan fry it, then cut them in small chunks.
-         Now roll dough to form a big oval shape chappati. (see the picture below).

-         Now spread tomato paste or pizza sauce then top it with chicken tikka chunks, capsicum, sprinkle mixed herbs or oregano leaves and in the end sprinkle cheddar cheese.
-         Now slowly roll it length wise( starting from long side very tightly). Cut 1.5 inches pieces.

-         Bake them for 20 minutes. Serve once baked

Wednesday, November 23, 2011

Chocolate Peanut butter cupcakes by Chef Shireen Anwar

Butter                           5 ounces or 125 gm or 5 tbsp
Caster sugar (grinded)    5 ounces or 10 tbsp or 125 gm
Eggs                            2
Self-raising flour            4 ounces or 1 cup or 8 tbsp
(To make 1 cup self raising flour, take 1 cup maida (white flour), and 1 tsp baking powder (leveled) and sieve it 3 times)
Coco powder                 2 tbsp (heaped)
Milk                              2 to 3 tbsp

Ingredients for Frosting:
Butter                           1 ounce
Creamy peanut butter     3 tbsp
Icing sugar                    2 ounces
Cream cheese               3 tbsp

For decoration
Chocolate coated peanut as required

-        In a bowl, beat 5 ounces butter and 5 ounces caster sugar until light and fluffy
-        Now add 1 egg and beat it well then add another egg, add 2tbsp of self raising flour and beat it well.
-      Now add coco powder, beat it, then add the remaining self raising flour and beat it. Also add milk in it and fold everything together with spatula.
-        Preheat your oven at 180 degree Centigrade.
-        Put cup cake liners in try and pour mixture in it, and bake it oven for 20 minutes.

Method for frosting:
-       Beat butter, add peanut butter, cream cheese and icing sugar and beat until frosting is smooth and fluffy
-         Spread some frosting over each cup cake; decorate each with chocolate coated peanut and serve.

Tuesday, October 25, 2011

Chocolate Sauce by Chef Shireen Anwar

Sugar                           4 tbsp
Water                           1/2 cup
Coco powder                 2 tbsp

Cook sugar and water until it is thick. Mix coco powder in 1/4 cup of water, make a paste, and then add it in sugar syrup and cook it until it is mixed well. Your chocolate sauce is ready.

Friday, September 23, 2011

Anday Walay shami Kebab by Chef Zakir

Gram lentils (Chanay ki Daal)               1/8 kg (1/2 pao)
Mince                                                          1/2 kg
Onion (Medium Size)                               2 (sliced)
Egg                                                              2
Green chillies                                            3 to 4 (cut in half)
Dry Red chilli (sookhi lal mirch)             6-8 (cut in half)
Coriander leaves (Hara Dhania)  and Mint Leaves (Podina)    quantity of both should be around 1/4 bunch
Oil                                                                1/4 cup
Garlic (Lehsan)                                        4 to 5 cloves (finely sliced)
Ginger (Adrak)                                          1 (Medium size piece) (finely sliced)
All spices (garam Masala)                     as required
Salt                                                              to taste

All spices (Gram Masala) includes:
1 Bay Leaf (tezz pataa) (cut in half)
1 medium size Cinnamon (darchini) (cut in 2, 3 pieces)
2  Black Cardomon (Kali ilaichi)
4-5 small green cardamom( choti hari ilaichi)
1 tsp Peppercorn ( sabut kali mirch)
1/2 tsp cloves (long )
1 tsp cumin seeds (sabut zeera)

-         Soak gram lentils in water for 2 hour.( Soak lentils in plain water for 1 hour and in warm water for another hour)
-         Heat 1/4 cup oil in a pan and put mince in it and cook it on medium flame until water gets dry.
-         Now add ginger, garlic, dry red chillies and green chillies and1 sliced onion in it and mix it.
-         Now strain lentil water and add gram lentils in it and cook it further.
-         Now add all spices in it and mix it, also add salt and mix all very well. Add 1 medium glass or 1 1/2 cup of water in it. Now cover the lid and cook it for 15 to 20 minutes.
-         After 20 minutes check if mince is ready or not, if it is, then on high flame, allow the water to dry. When water gets dry, add this in chopper and chop it.
Take this chopped mixture in a bowl then add 1 sliced onion, coriander leaves and mint leaves and mix it with hands
-         Make small round shape kebab, dip in eggs and shallow fry them

Wednesday, September 14, 2011

Mocha Espresso by Chef Shireen Anwar

Crushed ice                   1 cup
Milk                              2 cup
Sugar                            2 to 3tbsp
Coffee                           1 tbsp heaped (for strong) (acc to taste)
Chocolate sauce            4 tbsp
Chcocolate icecream      4 scoops         

Put all the ingredients in blender and blend it very well.Drizzle chocolate sauce in glasses and keep it in freezer for few minutes and then pour mocha espresso in glasses